Baked Cream Cheese Spaghetti
- five eggs
- two hundred fifty g raw spaghetti
- one hundred g grated processed cheese (or raclette, tartiflette)
- one hundred g smoked pork tenderloin
- two tbsp fresh cream
Heat your oven to one hundred eighty °.
Cook the spaghetti as indicated on the package. Drain them and run them under cold water. Let drain well.
Beat the eggs into an omelette, add the fresh cream, and beat again. Add the spaghetti, half the grated cheese and the smoked pork tenderloin cut into small pieces. Salt.
Lightly oil small baking pans or silicone muffin pans.
Place a layer of spaghetti, two slices of smoked filet mignon, a little grated cheese. Cover with a layer of spaghetti and sprinkle with cheese.
Bake fifteen to twenty minutes.